This gluten-free gumbo isn’t just good—it’s foolproof and unforgettable. Packed with tender chicken and smoky andouille sausage, each bite unveils rich, deep layers of flavor that only intensify with time. Mastering a gluten-free roux is the secret to this soul-warming dish that tastes even better the next day, earning its place as a meal-planning superstar. Trust me, even the most discerning Louisiana locals would proudly serve this one.
More flavor packed gluten free meals – try Abra's award-winning Healthy Pumpkin Turkey Chili. You'll also love the bold, spicy flavors of these Korean-inspired Saucy Gochujang Noodles. they can easily be modified to accommodate gluten-free diners.
Finally, the crave-worthy gluten-free Cajun style gumbo recipe you have been waiting for. Every bit as tasty as a gumbo made with a conventional white flour-based roux, after over 2 dozen trials we have mastered gluten-free roux and are here to share every step so you can master it in your kitchen! Bonus – this roux is quick cooking! Gasp!
This chicken and andouille gumbo is now just as rich, thick, and satisfying, minus any of the gluten. That means everyone can enjoy one of the great dishes of the south served from the same pot.
Beyond the Roux
Yes, mastering a gluten-free roux is essential to the success of this recipe but beyond learning that technique get excited about:
- Serious flavor – This may truly be the most flavorful thing you ever cook. I’ve made this hundreds of times, and I’m still blown away by how big and intense the flavors are. ( not so humble brag….sorry/not sorry)
- Crowd pleaser – This is my most requested dish, and for good reason. It is uncommonly delicious and unique. Literally, everyone who I have served this to falls in love with it.
- Leftover hero – This recipe makes a lot of which usually means there will be leftovers, often lots of them. Because this Louisiana stew has so many layers of flavor, it actually gets better as it sits. As the stew rests all the spices, meats, and broth meld, creating a harmony of flavors that intensifies with time. That means world-class leftovers. It also means you can prepare this the night before serving and use it in your meal planning strategy.
Let's Get Cooking!
Gather the Ingredients
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Gluten-Free Roux – A “roux” is made with two ingredients: flour and oil, and it’s the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 7-20 minutes (or in some cases upwards of 1 hour) until the mixture becomes dark brown, like chocolate, and the consistency of young dough. The roux is the key to gumbo’s deep, rich flavor and thick, hearty texture. Making a good roux is a labor of love, patience, and attention that will reward you with something magical. I can confidently say that gluten-free roux WORKS! We used:
- Gluten-Free 1:1 Flour – we found that Bob's Red Mill and King Arther 1:1 work equally well
- Avocado Oil – Yes, this is more expensive, but I try to stay away from seed oils, you can also use grapeseed oil
- Protein – Typically gumbo is either made with chicken and sausage or with seafood. This recipe is a chicken sausage gumbo
- Chicken Thighs – Boneless, skinless. If unavailable, use skin on thighs and remove the skin before cooking. Boneless skinless breasts may also be used, however, the thighs are juicier.
- Andouille Sausage -Andouille is a spicy smoked sausage, originally from France and a cornerstone ingredient in Cajun and Creole cuisine. I typically purchase my andouille sausage from a local farmer, but there are plenty of great brands that are sold in most grocery stores.
- The Trinity – Trinity is a word you will hear in creole and cajun cooking. It refers to three base aromatic vegetables that constitute the base for many dishes of cuisine. They are bell peppers, celery, and onion.
- Onion – chopped. Onions are a vital component of the trinity of vegetables in traditional creole/ cajun cooking.
- Bell Peppers – I like to use a mix of red, yellow, and green for color.
- Celery – As the third component of the trinity, celery imparts a lovely aromatic quality and helps build flavor.
- Other Ingredients needed:
- Garlic – Flavor powerhouse.
- Chopped Tomatoes – Adds depth of flavor.
- Chicken Stock – Use a a good quality as this is a key flavor component.
- Fresh Herbs and Spices
- I prefer to use a homemade cajun seasoning blend but in a pinch I've also used Emeril's Essence and find it works equally well.
- Salt, fresh cracked pepper, bay leaves, garlic powder, onion powder, fresh thyme, and fresh parsley.
- Okra – Fried crispy for the best gumbo topping ever.
- Rice – The base to serve this delicious stew over.
Step by Step Instructions with Expert Tips
STEP ONE: VEGGIE AND CHICKEN PREP
- Chop bell peppers, onion, and celery in larger bits (as seen above) gumbo cooks for hours, you don't want the vegetables cooking down to liquid so make sure there is some size and heft to your chop!
- Chicken – In a large baking dish, season 1:1 gluten-free flour with salt, pepper, and cajun seasoning. Season the boneless skinless chicken thighs with salt and pepper, then dredge them in seasoned gluten-free flour. Pat off excess flour. Season, season, season – every step of the way!!
STEP TWO: PAN SEAR THE CHICKEN
- Over medium-high heat add chicken thighs to a medium-large pan and shallow fry until until golden brown and just cooked through. Reserve cooked thighs on a baking rack allowing excess oil to drip off. When cool enough to handle chop the chicken thighs into bite-sized pieces
STEP THREE: MAKE THE GLUTEN-FREE ROUX
Note: I have made this roux dozens of times and am pleased to share it does not take an hour to achieve a rich brown flavorful roux. Keep your eye on it but typically a total of about 10 minutes tends to work really well, when the heat is high! If you are nervous about burning it cook at a lower temp for longer.
- In a heavy enameled cast iron pot or heavy-bottomed stainless steel pan, slowly add one cup of 1:1 gluten-free all purpose flour to 1/2 cup of hot avocado oil over medium-high heat. The oil should already be hot and shimmering when you add the flour.
- With a whisk, stir the oil and flour to combine. It will quickly start to toast and change color. Keep the mixture moving to avoid hot spots and prevent it from burning and sticking to the pan. Devote 100% attention to the pot at this time. (You can lower your heat if you want to slow things down. Better to take your time if you are a beginner. If the roux burns you will need to start again).
- The roux will change color 3 times. First from white to blond, second blond to reddish brown, finally, from brown to dark brown. The goal is dark brown. I find the darker brown roux makes a more deeply flavored gumbo. It will take approximately 7-10 minutes for the roux to get dark brown over med-high heat, longer if you work it over lower heat. Just remember to keep the mixture moving every 10 seconds, scraping the edges of the pot to avoid sticking and burning.
- You are looking for the roux to be silky smooth and loosened, not clumpy, not too thick.
STEP FOUR: ADD THE VEGGIES – AND DON'T PANIC!
- It's time to add the veggies and things may start to look gnarly. Stick with it, trust me. Add the trinity of vegetables and the minced garlic. Stir with a wooden spoon. It is normal for the roux to get clumpy and look a little dry. Cook for 30 seconds, mixing well with a wooden spoon. (Be sure to switch to a spoon so the veggies don't get caught in a whisk.)
- Add canned crushed tomatoes and minced fresh parsley. Give it a good stir for 3-5 mins to soften the veggies and keep it from burning on the bottom. As the mixture absorbs the tomato juices, it will darken and become glossy.
- Stir and season with all of your dried spices
STEP FIVE: ADD STOCK, SAUSAGE, AND CHICKEN
- Steadily and slowly add the chicken stock, stirring until it is well incorporated. You should not have any lumps! Bring to a boil.
- Add the sausage and the chicken to the pot.
STEP SIX: PATIENCE
- Simmer mixture for 1.25 -1.5 hrs. Stirring occasionally to release stuck bits from the bottom and incorporate the components.
- After 1.25 hrs, taste and check the consistency. The gumbo should have thickened and reduced by a little over 1/4 in volume. If it's still very loose and watery, allow it to simmer for an additional 1/2 hour.
- Once the gumbo has cooked, turn off the heat and allow it to sit on the stove. The flavors will continue to develop and blend. If there is a layer of foam or oil on top, skim this off. It will help clarify the flavor. Note: sometimes there is no excess oil, and sometimes there is as much as a 1/2 cup. It can vary depending on the fat content of the chicken and how much oil the flour absorbed and retained from the frying stage.
STEP SEVEN: OKRA – AN UNCONVENTIONAL METHOD, BUT HEAR ME OUT
How I like to use Okra- In addition to bringing its unique texture and flavor to Gumbo, Okra has been used as a gumbo thickening agent. It’s chopped and cooked cell structure breaks down into a slimy paste-like consistency that acts like a natural thickener in this stew.
And now we have landed on the exact reason why so many folks are a bit worried they will not like gumbo, this okra method will change that! In this version we do not let the okra cook down and become slimy, we prefer to create a crispy okra texture that adds a counterpoint to the finished stew. The slimy texture transforms to crispy and slightly crunchy when pan sauteéd in butter and oil. Honestly we have to smack hands away from eating all of the crispy okra before the gumbo is ready. It's that good. Here is how to do it?
- Chop fresh okra into 1/2 thick pieces PRO TIP: I was taught to let okra slices sit on a plate for 30-60 minutes to dry out a bit, this helps create a super crispy texture. This step is optional, but you do have time to prep the okra while the gumbo simmers for nearly 2 hours!
- Saute okra in a mixture of butter and olive oil until crispy. Season with sea salt.
SERVING SUGGESTIONS
- Our preferred way to enjoy this gluten-free gumbo is with a big scoop of sticky rice (currently obsessed with Cal-Rose rice), crispy okra, and sliced scallions. Be prepared for an entire pot of gumbo to disappear very very quickly!
Storage Tips
- STORAGE – Store in an airtight container in the fridge for up to a week.
- REHEATING – Reheat over the stovetop over medium-high heat or in th emicrowave.
- FREEZING – May be frozen for up to 4 months.
If you’ve tried this recipe, don’t forget to rate and comment!
🌟🌟🌟🌟🌟
Gluten-Free Gumbo
Ingredients
- 2 ½ lbs boneless skinless chicken thighs
- 12 oz Andouille sausage sliced into 1/8 thick coins
- 2 cups white onion finely chopped – about 1 large onion
- 4 celery stalks finely chopped
- 3 bell peppers Medium chopped ( mix red, yellow and green)
- 3 cloves garlic minced
- 14 oz chopped tomatoes canned is preferred
- ½ cup avocado oil plus an additional 2 tbsp to pan sear the chicken
- 2 cups 1:1 gluten-free all purpose flour (divided) I use King Arthur Measure for Measure 1:1 Gluten-Free Flour or Bob's Red Mill 1:1 Gluten Free Flour
- 2 tsp garlic powder divided
- 2 tsp onion powder divided
- 2 ½ tsp cajun seasoning divided ( I use homemade Emerils' Original Essence)
- 3 stems fresh thyme
- 3 bay leaves
- 1 tbsp fresh parley minced
- 8 cups chicken stock
- 12 oz fresh okra cut into 1/8" rings
- 2 tsp kosher salt divided
- 1 tsp black pepper divided
Instructions
- Prep the Veggies: Finely chop onion, bell peppers, and celery (vegetable trinity), and reserve in a large bowl. Mince 3 cloves of garlic and add to the bowl of reserved vegetables.
- Prepare the Chicken: Prepare seasoned flour by combining 1 cup 1:1 flour with 1 tsp each salt, garlic powder, cajun seasoning, onion powder and 1/2 tsp black pepper. Dredge chicken thighs through the seasoned flour, and pat to remove any excess.
- Sear the Chicken: In a cast iron skillet or heavy-bottomed pan, heat 2 tbsp of avocado or grapeseed oil over medium-high heat. When the oil shimmers, gently lay chicken thighs into the pan. Cook about 3 minutes per side or until golden brown on each side with a crispy flour crust. Continue to cook the chicken thighs in batches, approximately 3-4 at a time, to avoid overcrowding the pan. Allow chicken to rest on a baking rack with a tray beneath to allow excess oil to drip off or alternatively rest the chicken on a plate lined with paper towel.
- Sausage Note: If you are using uncooked Andouille sausage, you can gently cook the sausage in the remaining oil. Remove and transfer to a plate lined with a paper towel to absorb excess oil. If you using a precooked Andouille sausage, skip this step.
- Make the Roux: In a large pot, (7-8 quart is ideal), heat 1/2 cup of avocado oil or grapeseed oil over medium-high heat until it shimmers. Slowly sprinkle in 1 cup of 1:1 gluten-free flour, continuously whisking as you add the flour to the oil. Keep whisking the flour and oil mixture over med-high heat. It will begin to darken and change color immediately. It is important to keep whisking and scraping the sides of the pot to avoid burning and sticking. If you burn the roux, you will need to start over. As it cooks, the flour mixture will bubble, it is very hot, so be careful to avoid splatters. Notice the aroma as the color changes from light brown to red to brown to dark brown. It should smell toasted, not burned. As the flour gets darker, the toasted aroma will intensify. Cook the roux until it is medium-dark brown after about 7-10 minutes (depending on how hot your pot was). A little darker than the color of milk chocolate. If this is your first time, you can lower the heat to cook the roux at a slower more forgiving pace.
- Add the Veggies: Add the finely chopped onions, celery, bell pepper and minced garlic. With a wooden spoon, stir to mix the hot roux and the veggies, approx. 30 seconds. Note: The vegetable and the roux may clump a little. Don't worry as the mixture will smooth once liquids are added.
- Add Tomato and Seasoning: Stir in 1 (14oz) can of crushed tomatoes, and fresh minced parsley. Add the remaining salt, onion powder, garlic powder, and cajun seasoning. As you work the tomatoes into the mixture it should develop a glossy appearance and darken a little.
- Add Stock: With a wooden spoon, steadily stir in 8 cups of chicken stock. Add three sprigs of fresh thyme, 2-3 bay leaves, and any remaining dry seasonings. Bring to a boil and then reduce to a simmer.
- Add Chicken and Sausage: Cut the cooked chicken thighs into large bite-sized pieces and add to the simmering gumbo. Add the sliced Andouille sausage to the simmering gumbo.
- Simmer – Add Patience: Allow the gumbo to simmer for 1.25 – 1.5 hrs. After 45 minutes, start to stir occasionally to prevent the mixture from burning or sticking to the bottom of the pot. The gumbo will reduce and thicken as the flavors will meld and intensify. Once the gumbo has reduced by a little over 1/4 in volume, it should coat the back of a spoon and develop the consistency of a stew, not as loose as a soup but not as thick as a sauce. Once the gumbo has reached this texture, turn off the heat.Expert Tips: If there is a layer of foam or oil on top, skim this off. It will help clarify the flavor. Sometimes there is no excess oil, and sometimes there is as much as a 1/2 cup. It will vary depending on the fat content of the chicken and how much oil the flour absorbed and retained from the frying stage.
- Prepare Okra:In a separate pan, sauté the sliced okra in a mixture of butter and olive oil. Cook until it is browned, allowing the edges to become crispy. Transfer to a plate lined with paper towel and sprinkle with some flaky sea salt. (Maldon salt works great for this).
- Serve: We love serving with gumbo with a big scoop of rice and crispy okra on top. Finish with sliced scallions if you'd like.
Notes
- Be very careful as you are stirring your roux. This is a very hot mixture (like molten lava). I highly encourage you wear an apron. Whisk smoothly to avoid splatters.
- If your roux burns, you will need to start over. A burned roux will impart an acrid burned flavor into the entire dish. It's better to cut your losses and start again than make an entire pot of burned gumbo. Be careful if you need to start over, wait until the flour and oil have cooled enough to safely clean the pot.
- If this is your first time making a roux, you can cook it over a lower heat. It will just take longer to cook.
Nutrition
FAQ
Filé is ground sassafras leaves. Long ago, when flour was less readily available due to growing conditions in swampy Louisiana south it was used as a thickening agent to achieve a heartier gumbo consistency. Historically, you would only use either filé or okra in gumbo, never both, as they were both used as thickening agents. When using filé, it is important to only add it at the end, once the heat is off. You never want to let the filé boil, or it will turn bitter. Filé’s flavor can be described as subtly lemony/root beer like. Some cooks like the flavor it imparts. I don't think this gumbo version needs it.
There is much debate amongst purists from all corners about the use of tomatoes in gumbo. Generally speaking, Cajun-style gumbo does not include tomatoes while a Creole style will incorporate tomatoes. In the true tradition of the American culinary melting pot, this gumbo recipe borrows the best from both styles. The tomatoes add a wonderful depth of flavor.
It depends on what you are using the roux for, but since this is a post about gumbo let's talk about traditional Creole and Cajun gumbo. Typically butter is used in Creole gumbo while a neutral oil is used in a Cajun gumbo. I will not get into the debate about seed oils here, but our preference is to use a neutral oil for our dark Cajun roux. My preference is avocado oil but that can be cost prohibitive for many, grapeseed oil is a fine substitute.
Gumbo For All!
I’m tired of my gluten-free friends and family missing out on some of life’s most delicious foods. Too often gluten-free eaters have to avoid certain dishes or suffer through mediocre substitutes that can only attempt to mimic the real thing. This recipe solves this problem for one of my favorite dishes.
I’ll admit it—I’m incredibly proud of this gumbo. After years of trial and error (and plenty of time sweating over a hot stove), I’ve finally crafted a gluten-free version that feels like pure magic. It’s not just about the intense and richly layered flavors—it’s about bringing everyone together. Now, no matter who’s at the table, everyone can dive in and enjoy this Southern classic without worry. I can't wait for you to try it!
Esmeralda E. says
Sooooo Delicioius, My life is complete now. My husband loves this recipe and he’s from the Big Easy!
Jaime says
Hands down, the best gumbo I’ve ever had in my life! I’m not even Gluten-free. This is a miracle.